In a large nonstick skillet, bring 1 tablespoon of olive oil to medium heat. Add tofu cubes to the heated skillet and sprinkle with salt. Cook for 20 minutes, tossing every 5 minutes. (If the tofu starts to stick or break apart, add another drizzle of oil.) I try to rotate the cubes to get a little crisp on all sides! After 20 minutes, carefully pour in the sauce mixture, reserving 2 tablespoons for later. Stir to coat all of the tofu cubes and decrease the heat to low/simmer. Cook 5-8 more minutes to allow the sauce to thicken. Remove from heat and let cool.

Now, prep your veggies! I recommend slicing, dicing, chopping, spiralizing, and even grating – the goal is to create lots of texture and flavors.

Layer a meal prep container or bowl with rice, then add tofu, then add your veggies and drizzle with remaining sauce. Enjoy!

Notes

For meal prep, refrigerate up to 5 days.

Use any veggies you like and prep them however you like! Red onion, avocado, bell peppers, tomatoes, broccoli, etc.